Mint Mojito Iced Coffee

To make 12OZ of mint mojito, you will need:

• 24 grams of fresh coffee beans, freshly ground at the same grind size as you do for the regular pour over
• 180 grams of ice cubes
• Around 3 cups of hot water in a goose-neck pour over coffee kettle. 

The water temperature should be around 197℉ ~ 199 ℉. For 24 grams of grinds, you only need to pour 180 grams of hot water for the brew - this is half the amount you would use for normal pour over coffee. But you always need extra hot water to wet the filter and to warm the brewer.

• 12 fresh mint leaves, with one extra mint leaf tip for garnish
• 1 tablespoon of turbinado sugar
• A pour over coffee dripper and a coffee scale
• A wood muddler

1. Brew pour over coffee as usual, except that you would only use half the amount of the hot water you would normally use. 
2. In the cup, add the fresh mint leaves, add the turbinado sugar on top, then use a wood muddler to mash the mint leave lightly. Stop as the mint aroma just starts to intensify as the leaves get bruised.
3. Pour the hot coffee over the mashed mint leaves, and stir well for the sugar to fully dissolve.
4. Add ice cubes into the hot coffee
5. Garnish with a fresh mint leaf tip and serve

Imaging in a hot summer afternoon, with a cup of mint mojito iced coffee in hand, so smooth, soo sweet, sooo refreshing, soooo minty .... plus a little bit of light Latin jazz ....

Emmmmm, life is good!

You may ask: what type of coffee beans shall I use to make Mint Mojito.

I would recommend using a coffee with mild or bright acidity. As you might know, the original Cuban Mint Mojito cocktail has lime juice in it. Therefore, the original acidic flavor in coffee would do just right. 

We have tried the following three coffee, and they all did great in Mint Mojito: